Ellu Thuvaiyal Recipe / Sesame Chutney recipe


Sesame seeds are good Source of Fiber, rich in protein, support Healthy Bones, Lower Blood Pressure, reduce Inflammation, good Source of B Vitamins. It is help to reduce Cholesterol and Triglycerides. Ellu chutney or sesame coconut chutney is a healthy and delicious chutney recipe, or thogayal really, that is usually served with rice. You can use black or white sesame seeds for this chutney. Ellu chutney is prepared by grinding roasted sesame seeds along with dried chilies, tamarind and other ingredients. Adding coconut to this chutney add additional taste. we can prepare it even without coconut.

Watch Ellu Thuvaiyal Recipe in Tamil

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Ellu Thuvaiyal Recipe / Sesame Chutney recipe

Difficulty: Beginner Prep Time 2 min Cook Time 5 min Total Time 7 mins
Servings: 4
Best Season: Suitable throughout the year


To prepare Black Sesame chutney/ ellu thuvayal

How to make Ellu Thuvaiyal Recipe / Sesame Chutney recipe

  1. Heat the pan.

  2. Dry roast black sesame seeds till getting all splutter in low flame not to get burnt.

  3. Allow to cool the roasted sesame seeds.

  4. In a mixie jar add red chillies, garlic clove.

  5. Add small gooseberry sized tamarind and roasted ellu (black sesame).

  6. First grind them all in to coarse powder.

  7. Add required salt and grated coconut.

  8. Grind them all with very little water in to thick consistency.

  9. Spicy healthy and also yummy Black sesame seeds thuvaiyal is ready.

  10. This Black sesame seeds thuvaiyal in nicely go with Black urad dal rice.

Keywords: Ulundhu Sadam- ellu thuvaiyal / Black Urad dal rice - Black sesame seeds chutney

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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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